Ginger Shallot Dressing

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Story Published: Feb 26, 2006 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 12:00 PM PST

By Todd Johnson

Ingredients

Ginger Shallot Dressing - 2/27/2006

3/4 cup minced fresh ginger 1/2 cup minced shallots
1/4 cup minced garlic 3/4 cup Dijon mustard
3 Tbl. Worcestershire sauce 1/2 cup honey
1/4 cup Sambal chile paste 3/4 cup red wine vinegar
3 Tbl. sesame oil 1/2 cup soy sauce
1 Tbl. black pepper 2 cups vegetable oil
1/2 cup mayonnaise 1/4 cup black sesame seeds

Directions

Mix ginger, shallots, garlic, soy sauce and honey in a blender or food processor. Add Sambal chile paste. You can substitute Tabasco sauce for the Sambal paste. Blend until smooth.

Add red wine vinegar, sesame oil, Worcestershire sauce, Dijon mustard and black pepper. Blend again.

With the blender running, slowly add the vegetable oil. Once the oil is incorporated, add mayonnaise and black sesame seeds. Blend again for a few seconds until the mixture is smooth.

Recipe makes 1 quart of dressing. Chef Gilmore says it can last up to a month refrigerated. Serve over your favorite salad.

Recipe from Jack Gilmore, Z Tejas

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